These have been on sale the last couple of weeks, so I stocked up with a few. I really like them. The difference between this and a bottom round roast seems to be the fat layer on the top. These are easy to cook up on the wood pellet grill or in the oven. And the fat layer keeps them tender and juicy.
This was about 4 lbs, so I cooked it on the rare side and cut it into three servings. Froze the rare center sections to be used in other recipes. Keeping it rare made sure it was not overcooked and dry when reheated.
The medium-rare ends were served for dinner immediately.
The recipe is pretty simple: I sliced up a whole onion and spread it on the bottom of the roasting pan. I added two springs of fresh rosemary and about a cup of water. Continue reading